Directions: Spread white chocolate on a sheet of acetate in a layer about
1/16-inch thick. Drag a cake comb through the chocolate to create
alternating lines. Return the excess chocolate to the bowl. When the
chocolate stripes are firm but not hard, use an offset spatula to
spread a 1/8-inch thick layer of dark chocolate over the white
chocolate. Let the dark chocolate set until firm but not hard, then
place a piece of parchment paper on top of the chocolate. Pick up the
plastic by a corner and carefully wrap it around any tube. Secure the
plastic closed with tape and place in the refrigerator. Place a piece
of bubble wrap, bubble side up on your work surface. Randomly drizzle
white and dark chocolate onto the plastic. Use an offset spatula to
spread the chocolate in an even layer to create a marbled effect.
Place the plastic in the refrigerator. Spread some white chocolate
onto a sheet of acetate. Pull a wood grain tool through the chocolate
to create a wood grain design. Let the chocolate set slightly, until
firm but not hard. Cover the design with dark chocolate and use a
spatula to gently spread it into layer that is about 1/8-inch thick on
one end and graduates to a 1/4-inch thick at the other end. Let the
chocolate set until firm yet pliable but not hard and set it inside a
tall round container. Place it in the refrigerator. Cover a piece of
textured plastic with about 1/4-inch thick layer of chocolate to
create any desired size and place in the refrigerator. To unmold all
of the chocolate pieces, remove them from the refrigerator and just
gently peel away the plastic. Keep the unmolded pieces in the
refrigerator until you are ready to put the sculpture together. Use
the melted chocolate to "glue" the pieces together. Arrange the
chocolate pieces as if you were arranging flowers of different
varieties. Let your natural artistic eye guide you in the design.
Recipe by: Cooking Live Show #CL8970 Posted to MC-Recipe Digest V1
#803 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 24,
1997